Enhancement of Safety, Quality and Shelf Life of Meretrix meretrix Clam using Sous Vide Cooking in Combination with High-Pressure Processing

Food and Bioprocess Technology 2026

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Authors: Suriya Palamae, Abubakar Saleh Ahmad, Watcharapol Suyapoh, Abhishek Thakur, Bin Zhang, Soottawat Benjakul

DOI: 10.1007/s11947-025-04193-x

Cited by: 0

References: 48

Fields of Study & Subjects

Meat and Animal Product Quality Microbial Inactivation Methods Listeria monocytogenes in Food Safety

References 48